Servings : Makes approx 20
I decided to name these ‘Speedy’ Jalebis because of the ease with which they are made, and the speed with which they are devoured! The results are crunchy, perfectly juicy and incredibly delicious!!
Recipe adapted from Rania Zohaib with some alterations
Ingredients for Jalebis
- 1 cup self rising flour
- 2 pinch of yellow food color
- cold water to mix the batter (I added 1/4 tsp of cardamom powder to this)
Ingredients for Sheera
- 1 cup sugar
- 1/2 glass water (for the sheera/syrup and I added a tiny pinch of saffron and cardamom powder to this)
If you don’t have self rising flour you can make your own at home.
1 cup flour, 1 and 1/2 tsp. baking powder – sieve both so that they mix well together.
Make the sugar syrup, let it cool completely, it should be thick, only then the jalebi will get its taste.
Mix the flour, with the food colour and mix it with COLD water, it will start turning very sticky like a glue, keep mixing strongly with a whisker till the batter is very creamy but not runny. (I needed somewhere between a third to half a cup of cold water)
I use the icing set which is used for cakes and fix the tinniest nozzle on it as when you drop the batter in the oil it will raise in size so better use the smallest one, now heat the oil, fill in the icing device, and go round round with it dropping it in the oil and make the form of jalebi.
Don’t fry too long you will feel as the colour changes to a light brownish orange, take it out and put it directly in the syrup BUT take it immediately out after 4-5 seconds!! If it stays long it will become very soggy, to have it crunchy you have to hurry, place them on a cooling wire so that the extra syrup runs out, don’t cover them they will stay crunchy 100% !!!
Now enjoy and eat my share too 😉